Oh, let me tell you about a dish that truly warms my heart—and my kitchen too: Crockpot Lamb Stew. If you’ve never tried it, you’re in for something comforting, hearty, and downright satisfying. I’ve always loved the kind of recipes where you can just toss everything into one pot and let time work its magic, and this stew is exactly that. It all started one chilly Sunday when I wanted to cook something cozy but still have time to relax. I grabbed some lamb shoulder, a few vegetables, and my trusty crockpot—and a tradition was born.
What makes this stew so special to me is how deeply flavorful it becomes after hours of slow cooking. The lamb turns tender and juicy, the vegetables soak up all the herby goodness, and the broth gets thick and rich, just the way I like it. There’s nothing quite like the smell of a slow-cooked stew filling the house—it practically hugs you at the door.
Plus, it’s such a forgiving dish. You can easily play with the ingredients depending on what you have in your pantry. Want to add more root veggies? Go for it. Prefer it spicier? A pinch of chili flakes will do the trick. And don’t even get me started on how good it tastes the next day—leftovers are a blessing in disguise!
What’s in Crockpot Lamb Stew?
Lamb Shoulder or Stew Meat: I prefer lamb shoulder because it becomes so tender after slow cooking. Cut it into chunks so every bite is juicy and rich.
Carrots: Sweet and earthy, they hold up beautifully during the long cooking time.
Potatoes: Any type will work, but I usually go with Yukon Golds or red potatoes. They turn soft and soak up all that savory broth.
Onions: Essential for flavor. I like to chop them roughly for a rustic feel.
Garlic: Always! A few cloves go a long way to boost the flavor.
Tomato Paste: This helps deepen the broth and adds a hint of sweetness.
Beef Broth or Vegetable Stock: The base of the stew. It’s what ties everything together.
Bay Leaves and Thyme: For that herby aroma that makes you feel like a chef.
Salt and Pepper: Always season to taste—it’s the key to a balanced flavor.
Peas: Add them near the end for a pop of color and a bit of sweetness.
Olive Oil: For browning the meat before it hits the crockpot.
Is Crockpot Lamb Stew Good for You?
Absolutely! It’s filled with protein, veggies, and hearty flavor—perfect for a balanced meal.
Lamb: Rich in protein and iron, it’s great for energy and muscle health.
Carrots and Peas: Packed with vitamins and antioxidants.
Potatoes: A natural source of fiber, potassium, and energy.
Garlic and Onions: Great for your immune system and heart health.
Just keep an eye on the portion size if you’re watching calories. A bowl goes a long way!
Ingredients
– 1.5 lbs lamb shoulder or stew meat, cubed
– 3 large carrots, peeled and sliced
– 3 medium potatoes, diced
– 1 large onion, chopped
– 3 garlic cloves, minced
– 2 tbsp tomato paste
– 3 cups beef broth or vegetable stock
– 1 tsp dried thyme
– 2 bay leaves
– Salt and pepper to taste
– 1 cup peas (added at the end)
– 2 tbsp olive oil (for browning the lamb)
Serves: 4–6 (because good food should always be shared!)
Let’s get ready for some slow-cooked magic.
Ingredients + How to Make Crockpot Lamb Stew
If you’ve ever wanted a dinner that feels like a hug in a bowl, this Crockpot Lamb Stew is it. The best part? It’s incredibly simple. With just a bit of prep in the morning, you’ll come home to a house filled with the savory, rich aroma of something truly special simmering away. Let’s break down how to make it happen, step by step.
How to Make Crockpot Lamb Stew
-
Start with browning the lamb
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the cubed lamb shoulder in batches to avoid overcrowding. Sear each side until browned—this step locks in flavor and gives the stew that deep, rich base. -
Layer the ingredients in the crockpot
Once all the lamb is browned, transfer it to the crockpot. Add the chopped onions, sliced carrots, and diced potatoes. Scatter the minced garlic across the top for an instant boost of aroma. -
Stir in the tomato paste
Add 2 tablespoons of tomato paste. It’s the secret to that hearty stew flavor. Mix everything lightly to coat the veggies and meat. -
Pour in the broth
Add 3 cups of beef broth (or vegetable stock if you prefer). Make sure the broth just covers the ingredients. This is what will slowly break everything down into a rich, cohesive dish. -
Season with herbs
Toss in the thyme and bay leaves. Don’t forget a generous pinch of salt and some freshly cracked black pepper. Cover the crockpot with the lid. -
Slow cook to perfection
Set your crockpot on low for 8 hours or high for 4–5 hours. The long, slow cook allows the lamb to become melt-in-your-mouth tender and the vegetables to turn perfectly soft. -
Add peas at the end
About 20–30 minutes before serving, stir in the peas. They don’t need much time to cook and will keep their color and sweetness if added later. -
Taste and adjust
Once everything’s cooked, taste the broth. Adjust salt and pepper if needed. Discard the bay leaves. -
Serve it hot
Ladle the stew into bowls and enjoy it piping hot. It pairs beautifully with warm crusty bread or even over rice if you’re extra hungry.
Sweet Tips and Fun Variations
– Want a deeper flavor? Add a dash of soy sauce or a spoonful of balsamic vinegar before cooking. It adds umami without overpowering the stew.
– Make it thicker: For a heartier texture, mash a few of the cooked potatoes right in the pot before serving. It thickens the stew naturally.
– Add greens: Stir in a handful of chopped kale or spinach during the last 10 minutes of cooking for extra nutrients.
– Spice it up: If you like some heat, add red pepper flakes or a chopped chili at the beginning. It gives the stew a warm kick.
– Switch the veggies: Don’t have carrots? Try parsnips or turnips. They bring a similar sweetness and texture.
This dish has become one of my favorites to make during colder months, but honestly, I could eat it year-round. It’s just that comforting and good. Let the crockpot do the heavy lifting while you go about your day. You’ll come home to a hearty, nourishing meal that feels like home in every bite.
How to Make Crockpot Lamb Stew (continued)
If you’re still with me, I’m sure you’re imagining that warm, savory stew by now. This is truly a one-pot wonder that practically makes itself—leaving you time to relax while it slowly transforms into a meal that’s full of flavor. But there’s even more to enjoy about this stew—let’s talk about tips, variations, and ways to serve it that might make you fall in love with it even more.
Sweet Tips and Fun Variations
-
Boost the flavor: A little bit of Worcestershire sauce or a splash of balsamic vinegar can give your stew a bit more depth. It’s a great way to introduce an extra layer of umami that complements the lamb beautifully.
-
Adding mushrooms: For an earthy note, add sliced mushrooms to the stew. They cook down and soak up the flavors, giving the stew a richness that pairs perfectly with the lamb.
-
Try different herbs: While thyme and bay leaves work wonderfully, don’t hesitate to experiment with rosemary or oregano. Both herbs complement lamb well, so you can customize the stew based on what you have in your pantry or what’s in season.
-
Potatoes and starches: If you prefer a more filling meal, consider serving the stew over mashed potatoes or even rice. The thick, flavorful broth will seep into the sides, making for a truly comforting dish.
-
For a creamy version: Once the stew is cooked, stir in a dollop of sour cream or crème fraîche just before serving. It will add a creamy richness to the broth and balance out the savory notes.
What to Serve with Crockpot Lamb Stew
This stew is hearty enough on its own, but pairing it with a few sides can elevate the meal even more. Here are a few ideas:
-
Warm crusty bread: Perfect for dipping into that rich stew. A baguette or a rustic loaf would work wonderfully.
-
Roasted vegetables: Roasted Brussels sprouts or parsnips would make for a delicious side, offering a little crunch to contrast the soft texture of the stew.
-
Green salad: A light, refreshing green salad with a tangy vinaigrette is a great way to balance the richness of the stew.
-
Rice or couscous: If you’re in the mood for something more substantial, rice or couscous will soak up the stew’s flavors while adding a little texture to the meal.
This lamb stew is one of those dishes you can easily make your own. Whether you add extra veggies, try a different spice mix, or serve it with your favorite sides, it’s hard to go wrong. And the best part? Leftovers taste even better the next day, making this stew a true gift that keeps on giving.
I can’t wait to hear how you put your spin on this recipe—whether you’re keeping it classic or getting creative with your variations!
Frequently Asked Questions
-
Can I use a different cut of meat for this stew?
Absolutely! While lamb shoulder is perfect for slow cooking due to its tenderness, you can use other cuts of lamb, like lamb stew meat or even lamb shanks. Just keep in mind that different cuts may require slight adjustments to the cooking time. For instance, lamb shanks might take a bit longer to become tender, but they’re incredibly flavorful. -
Can I make this recipe ahead of time?
Yes, this stew actually gets better the longer it sits, as the flavors continue to meld together. You can prepare the stew the day before and store it in the fridge. When you’re ready to eat, simply reheat it gently on the stove or in the microwave. It’s a great make-ahead dish for busy days. -
Can I freeze the leftover stew?
Absolutely! This stew freezes beautifully. Just let it cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. To reheat, simply thaw it overnight in the fridge and heat it through on the stove. -
What if I don’t have a crockpot?
No worries! If you don’t have a crockpot, you can still make this stew on the stove. Brown the lamb and vegetables as instructed, then add the broth and herbs to a large pot. Let it simmer gently on low heat for about 2 to 3 hours until the lamb is tender and the flavors have developed. Just make sure to stir occasionally and check the liquid levels, adding more broth or water if needed.
Crockpot Lamb Stew
- Total Time: 4–5 hours (high)
- Yield: 6 servings 1x
Description
This Crockpot Lamb Stew is the ultimate comfort food, perfect for cozy dinners or special occasions. The tender lamb, combined with hearty vegetables and savory broth, creates a dish that is both rich in flavor and satisfying. Whether served with warm bread or over mashed potatoes, this stew will become a family favorite. Let the slow cooker do all the work while you enjoy the delicious aromas that fill your kitchen.
Ingredients
Scale-
2 tablespoons olive oil
-
1.5 lbs lamb shoulder, cut into 1-inch cubes
-
1 large onion, chopped
-
3 carrots, peeled and sliced
-
4 medium potatoes, peeled and diced
-
4 cloves garlic, minced
-
2 tablespoons tomato paste
-
3 cups beef broth (or vegetable stock)
-
2 teaspoons fresh thyme
-
2 bay leaves
-
Salt and freshly cracked black pepper, to taste
-
1 cup peas (optional)
-
Fresh parsley or thyme, for garnish (optional)
Instructions
-
Brown the Lamb: Heat olive oil in a skillet over medium-high heat. Add the lamb in batches, browning all sides. Transfer the browned lamb to the crockpot.
-
Layer the Ingredients: Add the chopped onions, sliced carrots, diced potatoes, and minced garlic to the crockpot. Stir in the tomato paste.
-
Add the Broth and Seasonings: Pour the beef broth over the ingredients in the crockpot. Add thyme, bay leaves, salt, and pepper. Stir to combine.
-
Cook: Cover and cook on low for 8 hours or high for 4–5 hours, until the lamb is tender and vegetables are cooked through.
-
Add the Peas: About 30 minutes before serving, stir in the peas. Taste and adjust seasonings if needed.
-
Serve: Ladle the stew into bowls and garnish with fresh parsley or thyme, if desired. Serve hot with your favorite sides.
Notes
-
For extra flavor, add a splash of Worcestershire sauce or balsamic vinegar.
-
To thicken the stew, mash a few of the potatoes directly in the crockpot.
-
For a lighter version, omit the peas and use a smaller amount of potatoes.
-
Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low)